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Director of Quality Assurance

Outer Aisle Gourmet Ventura ,CA
  • Expired: over a month ago. Applications are no longer accepted.
Job Description

Title: Director of Quality Assurance

Department:Quality

Reporting:Director of Operations

FLSA:Exempt

Salary: DOE

Summary

The Director of Quality Assurance is responsible for planning, developing, and directing quality assurance policies, programs, and initiatives.Directs process and product testing to ensure materials, parts, and products comply with established quality standards and all regulatory guidelines.

Duties/Responsibilities

•Lead all aspects of the company’s QA and food safety programs.

•Evaluate and manage COAs and quality documents.

•Develop SOPs and product specifications.

•Support sales and marketing with new item set-up and certificates.

•Set up and manage traceability programs and conduct mock recalls to assess viability.

•Oversee specifications, shelf-life, and other activities for new products and brand maintenance.

•Supervise plant trials and start-up activities.

•Identify innovation opportunities with Supplier and Contract Manufacturers.

•Supervise the monitoring and inspection of the raw materials, product, equipment use and processing steps of raw ingredients through finished goods, including monitoring ingredients, formulation and processing procedures to ensure production to design quality product.

•Provide leadership in coaching, education and training of management staff and plant employees for Quality Assurance; seeks assistance as needed from other training resources.

•Responsible for engaging in customer feedback cycle i.e. customer input, complaint, research, report, resolution.

•Communicate quality metric and inspection results to appropriate managers and others in leadership positions including, but not limited to daily, weekly or monthly KPI reporting.

•Assist for all local, state, federal and third-party food safety and quality audits, customer/second-party audits, organic and kosher certifications/inspections, and non-GMO verification.

•Manage and Direct the workflow of Receiving Quality Assurance Technicians, Associates and Supervisors.

•Responsible to comply with FSMA requirements, SQF Code and ISO 22000 Food Safety Management Standards.

•Responsible to enforce all Quality and Food Safety Management Standards and Regulations to ensure continual improvement and effectiveness of the Food Safety Management System with the ability to satisfy our customers and provide products that are in accordance to their intended use and safe for human consumption.

•Manage and implement effective corrective action systems to improve quality.

•Develop and communicate plant programs to meet compliance with government standards and HACCP guidelines.

•Prepare and present new projects, plans and opportunities to all levels of management.

•Drive innovation and strategic development.

•Document processes and procedures which standardize and support company and regulatory information requirements.

•Convey, demonstrate and implement good manufacturing practices.

•Ethically represent the company and be compliant with corporate Code of Conduct.

•Follow and enforce company policies.

•Follow and enforce safety procedures.

•Other duties that are reasonably associated with the above essential functions of the job as assigned by Director of Quality Assurance and Technical Services.

Requirements

•Bachelor of Science Degree in Food Science, Nutrition, or closely related field

•10 + years of quality related experience in the food industry

•Audit certification is a plus

•Bilingual in Spanish

•5 years of supervisory experience in food manufacturing and food quality assurance

•Must be formally trained in HACCP implementation

•Advanced training and knowledge to ensure compliance with FSMA regulations, state and federal food standards, sanitation chemical/material use and procedures, food safety procedures, 3rd party audits, food labeling, and product distribution and handling

Physical

Talk: Frequent

Hear: Continuous

Vision: Continuous depth perception, adjust focus

Sit: Frequent

Walk:Frequent

Stand: Frequent

Lift: Rare to lift up to 50 pounds

Climb/Balance: Rare to walk a flight of stairs

Feel/Touch/Manual Dexterity: Continuous

Reach Arm/Hands: Continuous

Stoop/Kneel/Crouch/Crawl: Rare

Environmental/Exposure

Indoor: Frequent exposure to heat, cold and ambient temperatures

Noise: Frequent exposure to loud equipment

Outdoors: Infrequent

Equipment: Frequent exposure to moving forklifts, pallet-jacks ,conveyor belts, industrial bakery mixers

Company Description
Jeanne David is the Founder & CEO of Outer Aisle Gourmet, LLC.

Jeanne is a born entrepreneur and loves creating ideas for new products. She started her first business at the age of ten! Jeanne founded several small businesses, the most successful of which brought a line of natural food products to market in Louisiana.

The idea for OAG’s cauliflower sandwich thins/tortillas and pizza crust was born from the decision by Jeanne and her husband, Dan, a few years ago to change the way they ate by cutting out sugar and processed carbs and increasing vegetables in their diets. To avoid the blandness that often goes along with eating healthy, Jeanne experimented with vegetables as a substitute for other ingredients in their favorite foods. Her two best creations were the cauliflower sandwich thins/tortillas and cauliflower pizza crust, since they allowed Jeanne and Dan to once again enjoy sandwiches, burgers, tacos, lasagna (with the cauliflower pizza crust substituted for lasagna noodles) and, best of all, pizza without the carb effects. They are excited to be able to provide these delicious plant-based substitutes for three of America’s favorite comfort foods.

Outer Aisle Gourmet

Why Work Here?

Awesome CEO, great benefits, come join our passionate team!

Jeanne David is the Founder & CEO of Outer Aisle Gourmet, LLC. Jeanne is a born entrepreneur and loves creating ideas for new products. She started her first business at the age of ten! Jeanne founded several small businesses, the most successful of which brought a line of natural food products to market in Louisiana. The idea for OAG’s cauliflower sandwich thins/tortillas and pizza crust was born from the decision by Jeanne and her husband, Dan, a few years ago to change the way they ate by cutting out sugar and processed carbs and increasing vegetables in their diets. To avoid the blandness that often goes along with eating healthy, Jeanne experimented with vegetables as a substitute for other ingredients in their favorite foods. Her two best creations were the cauliflower sandwich thins/tortillas and cauliflower pizza crust, since they allowed Jeanne and Dan to once again enjoy sandwiches, burgers, tacos, lasagna (with the cauliflower pizza crust substituted for lasagna noodles) and, best of all, pizza without the carb effects. They are excited to be able to provide these delicious plant-based substitutes for three of America’s favorite comfort foods.

Address

Ventura, CA
USA

Website